You can find everything you need for this Watermelon, Tomato and Fresh Mozzarella Salad recipe that I developed for Mealthy.com at your local Farmers’ Market. Markets are in full swing right now – they’re loaded with gorgeous summer produce, cheeses, fresh breads and so much more. In my perfect world, I would shop every day at a Farmers’ Market but for now, I try to get there at least twice a week. And when I do, I always come away inspired.
This refreshing salad takes the best of what summer has to offer and puts the ingredients together in a unique combination. Fresh summer tomatoes, watermelon, and basil are made into a salsa style topping and then served with the freshest mozzarella. A drizzle of balsamic reduction, that’s slightly sweetened with local honey, ties it all together. Perfect for lunch, brunch or dinner. Our favorite time to eat this is as an after beach snack with a cold beer or glass of rosé.
- 1 cup balsamic vinegar
- 3 tablespoons honey
- 1/2 teaspoon salt
- 2 cups diced watermelon
- 2 cups quartered yellow grape tomatoes
- 1 large shallot , thinly sliced
- 2 tablespoons chopped fresh basil
- 1 pound fresh mozzarella , sliced
- 6 cups mixed greens
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Combine balsamic vinegar, honey and salt in a small saucepan and bring to a boil over high heat. Reduce heat and simmer uncovered, stirring occasionally, until mixture is reduced by half and thickened, about 15 minutes. Remove from heat and cool.
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Combine watermelon, tomato and shallot. Stir in basil and season with salt.
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To serve, arrange greens and sliced mozzarella on plates. Top with Salsa and drizzle with balsamic reduction.
To make this keto friendly, omit the balsamic reduction and drizzle the salad with a little olive oil and balsamic vinegar.
